Cinnamon Sugar Muffins

These seem simple but are moist and SO delicious.

Just ask Mary!

                    

Ingredients:

Muffins: 

1 1/2 Cups of All-Purpose Flour 

1/2 Cup of Brown Sugar 

2 Teaspoons of Baking Powder

1 Teaspoon of Cinnamon 

1/4 Teaspoon of Baking Soda

1/2 Teaspoon of Salt

3/4 Cup of Milk 

1/3 Cup of Canola Oil

2 Large Eggs

Crumb Topping:

1/3 Cup of Brown Sugar 

1/3 Cup of Sugar 

1 Teaspoon of Cinnamon 

1/4 Teaspoon of Salt 

1/2 Cup (1 Stick) of Unsalted Butter, Melted

1 1/2 Cups of All-Purpose Flour

Cooking Instructions:

1. Start by combining all of the dry ingredients together (flour, brown sugar, cinnamon, baking soda, baking powder, and salt). 

2. Start adding all the wet ingredients to the dry ingredients. Then mix them all together.

3. This is an extra step but I separate the egg yolks from the egg whites. Then I whisk the egg whites till they look foamy. This will make the muffins taste light and moist. 

NOTE: If you choose to separate the egg whites - make sure to fold in the egg whites as gently as possible. It is crucial not to over whip the eggs once they have been added to the batter. 

4. Preheat the oven to 375 degrees. 

5. Once the muffin batter has been created. It is time to create the crumb topping. 

6. Start by melting the stick of butter. 

7. Then combine all of the ingredients together.

8. Once the topping has been created, it is time to start putting the batter into the cupcake tins. 

Start with the batter. I use a measuring cup to put the batter into the tins. 

9. Once the batter has been placed in the tins - it is time to add the topping. There isn't really a trick to this - i just sprinkled it on and made it sure it was on different parts of the muffins.

10. Cook for about 9 minutes. Stick a tooth pick in the muffins to make sure they are fully cooked. If they are fully cooked - then the toothpick will come out clean and no batter will be sticking to it. 

11. Let the muffins cool then enjoy!!!